Author Notes: It’s a traditional Tuscan recipe, called Ribollita in Italian, aimed at those dark winter day when produce is scarce and what is available is used, including stale bread. —claudiag
Serves: 6
Ingredients
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Half pound
Kale, cleaned and chopped
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Half pound
Savoy Cabbage, cleaned and chopped
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Half pound
Swiss Chard, cleaned and chopped
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1
cup Canned Tomatoes
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1
Onion, finely chopped
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Half pound
Dried White Beans
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1
Potato, peeled and cubed
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1
Carrot, peeled and chopped
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1
Celery stalk, finely chopped
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1
Leek, chopped
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6
Slices of crusty bread, preferably day old
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3
tablespoons Olive oil
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Salt and Pepper to taste
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1/4
cup Parlsey, roughly chopped
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A bunch
Rosemary and thyme
Directions
- Soak the beans overnight. Drain them and cook them in plenty of water, until al dente. Strain but keep the cooking water. Set aside.
- Heat the oil on medium heat in a large sauce pan. Saute carrot, onion, leek and parsley until the onion is translucent and soft.
- Add the tomatoes and stir. Tie together the rosemary and thyme with kitchen twine and put in the pan, securing the string to one of the handles.
- Add all the prepared vegetables, the potato and some of the beans cooking liquid. Salt and let cook, on medium-low heat, adding more liquid as needed, about 30 minutes.
- While the greeens are cooking, puree half of the beans in a blender or mixer. Set aside.
- Once the vegetables are cooked, remove the thyme and rosemary and toss. Puree 1/3 of the greens in a blender or mixer, then put them back in the pan, together with the pureed and whole beans. Let cook for 5 to 10 minutes, and taste for seasoning. Add salt and pepper as needed.
- Cut the bread slices in half. While the soup, which will be pretty thick, is still hot, ladle some in 6 bowls. Place the bread on top and cover with more soup. Drizzle some extra virgin olive oil and serve. Soup can be made a day ahead, re-heated and assembled.